Sunday, May 15, 2005

Browned Butter Oat 'N' Toffee Grahams

Browned Butter Oat 'N' Toffee Grahams (Adapted from BH&G)

12 honey graham cracker rectangles
11 tablespoons unsalted butter
1 1/2 cups old-fashion rolled oats
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 large egg, lightly beaten
1 teaspoon vanilla
12 ounces chopped bittersweet chocolate
1/2 cup sliced almonds, toasted

Preheat oven to 350 degrees.

In a 10" x 15" baking pan coated with nonstick spray, arrange graham crackers in a single layer.

In a small saucepan, melt butter over medium heat until the color darkens slightly and begins to smell very nutty. Remove from the heat and set aside

In a large bowl, whisk together the oats, sugars, flour and salt. Stir in browned butter, egg and vanilla until combined. Drop dollops of the mixture over the graham crackers and spread smooth with an off-set spatula, making sure to reach the sides of the pan.

Place into the oven and bake until the oat mixture bubbles and is lightly browned, about 18 to 23 minutes. Remove baking sheet from the oven, sprinkle with chopped chocolate and place back into the oven for 1 minute. Remove and use an off-set spatula to spread the chocolate smooth over the top. Evenly scatter the toasted almonds over the top. Place pan on a wire rack and let cool completely.

Makes about 28 bars.

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  1. Yum! I just made these and they couldn't have been easier! And they are delicious!!

    I omitted the almonds because they are for my daughter's preschool class which is nut-free. However, I bet the almonds would have been nice or even pecans.

  2. Heidi - Thank you for the feedback!